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L'arte Olive Oil Lemon Tart by Chef Linda

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INGREDIENTS FOR TART CRUST:​
  • 1½ cups all-purpose flour
  • 5 Tablespoons sugar
  • ½ teaspoon salt
  • ½ cup L’arte EVOO
  • 2 Tablespoons water

PREPARATION FOR TART CRUST:
1. Preheat oven to 350F.
2. Whisk flour, sugar, and salt together in bowl. 
3. Add L’arte EVOO and water, stirring until uniform dough forms.
4. Line the removable bottom of of a 9 inch springform pan base with non-stick foil.
5. Use your hands to crumble the dough over bottom and a 1/2 inch up the
sides of the spring form pan. Press dough to even thickness.
6. Place pan on rimmed baking sheet and bake until crust is deep golden brown and firm to
touch, appropriately 30 minutes, rotate pan halfway through baking.

INGREDIENTS FOR TART FILLING:​
  • 1 cup sugar
  • 2 Tabelspoons all-purpose flour
  • ¼ teaspoon salt
  • 3 large eggs
  • 3 large egg yolks
  • 1 Tablespoon grated lemon zest
  • ½ cup freshly squeezed lemon juice
  • ¼ cup L’arte EVOO

PREPARATION FOR TART FILLING:
1. About 10 minutes before crust is finished baking, whisk sugar, flour, and
salt in medium saucepan until combined.
2. Thoroughly whisk in eggs and yolks, then add lemon zest and juice.
3. Cook over medium-low heat until mixture thickens slightly and registers 160F.
4. Remove from heat, whisking in L’arte EVOO until incorporated.
5. Strain mixture through a mesh strainer set over bowl to remove zest.
6. Pour into the warm tart shell.
7. Bake until filling is set, 10 to 12 minutes.
8. Let tart cool completely on wire rack.
9. Once tart is cool remove outer metal ring of the springform pan, then slide tart onto a cutting board.
10. Cut tart into 8 wedges and serve at room temperature.


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